Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activity

摘要

BACKGROUND: The high viscosity and stickiness of honey in its natural state causes handling difficulties, therefore the demand for honey powder is continuously increasing. Powder preparation has to be performed gently because of the thermo- and oxidation-sensitive nature of honey. The aim of this study was to determine the degradation of invertase during drying as an indirect measure of the retention of valuable honey nutrients.